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Prep 10 mins
Cook 15 mins
Paulette Mitchell's . If you'd like, add some cooked chicken or shrimp or substitute other vegetables (up to 3 cups total), such as the odds and ends of vegetables left over after preparing recent meals. The frittata makes a quick-to-prepare dinner or serve it for a hearty Sunday brunch.
- 3 tablespoons butter
- 1 cup sliced mushrooms
- 1 cup sliced zucchini
- 1⁄2 red bell pepper, cut into julienne strips
- 1⁄2 green bell pepper, cut into julienne strips
- 1⁄4 cup coarsely chopped onion
- 1 garlic clove, minced
- 4 eggs, lightly beaten
- 2 tablespoons water
- 3⁄4 cup freshly grated parmesan cheese, divided
- 1 dash fresh ground pepper
- 1 teaspoon minced fresh basil or 1⁄4 teaspoon dried basil
- 1 teaspoon minced fresh oregano or 1⁄4 teaspoon dried oregano
- fresh ground pepper (optional)
- paprika (optional)
- 1 sprig fresh basil (optional)
- Heat the butter in a large nonstick skillet over medium-high heat; add the mushrooms, zucchini, bell peppers, onion, and garlic.
- Cook, stirring occasionally, until the vegetables are tender, about 4 minutes.
- Meanwhile, lightly beat the eggs and water with a fork or whisk just long enough to combine.
- Whisk in ¼ cup of the Parmesan cheese and the remaining ingredients; Pour the mixture over the cooked vegetables in the skillet.
- Tilt the pan cover over the pan, allowing the steam to escape; Cook until the eggs are set, about 6 to 8 minutes.
- Serve the frittata directly from the skillet or loosen it around the edges with a spatula and slide the frittata onto serving platter.
- Sprinkle with remaining Parmesan cheese and slice into wedges for serving.